Pizza night gets a vibrant upgrade with this Pesto Chicken Pizza. A golden crust is slathered with basil pesto, then topped with tender chicken, melty mozzarella, and sweet sun-dried tomatoes. It’s a quick, elegant, and satisfying meal that comes together faster than delivery.
Love Pesto Chicken Pizza? So do we! If you're into Chicken Recipes or curious about Breakfast & Brunch, you'll find plenty of inspiration below.
Why You’ll Love This Pesto Chicken Pizza
- Flavor explosion: Bright pesto, savory chicken, and tangy tomatoes create incredible layers.
- Wonderfully versatile: Easily customize toppings to suit your mood.
- Fancy yet simple: Comes together quickly with pre-made dough and rotisserie chicken.
- Intoxicating aroma: Toasted garlic, basil, and melting cheese fill your kitchen.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- ½ cup basil pesto (homemade or good-quality jarred)
- 1 cup cooked chicken, shredded or diced
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup sun-dried tomatoes (oil-packed, drained and sliced)
- 2 tbsp olive oil (for brushing)
- 1 tsp Italian seasoning
- 1 garlic clove, minced (optional, for extra kick)
- Salt and black pepper to taste
- Fresh basil leaves for garnish (highly recommended!)
Tools: Baking sheet or pizza stone, rolling pin (or your hands!), pastry brush, small bowl for mixing
Notes: Using good-quality pesto makes a difference. Tossing the chicken with Italian seasoning before adding adds another layer of flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 18 g |
| Carbs: | 38 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12–15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Let your dough come to room temperature. This is the single most important step for easy stretching! Cold dough will fight you and snap back. Give it about 30–60 minutes on the counter, covered with a towel, and it’ll be much more cooperative.
- Don’t skip preheating your pan or stone. For a crispier crust, place your baking sheet or pizza stone in the oven while it preheats. A hot surface gives the dough an immediate blast of heat, preventing a soggy bottom.
- Drain your sun-dried tomatoes well. If you’re using the oil-packed variety, pat them gently with a paper towel. Excess oil can make the pizza greasy and cause the toppings to slide around.
- Season your chicken. Even if using pre-cooked chicken, a quick toss with salt, pepper, and a pinch of Italian seasoning or garlic powder will make it taste like it truly belongs on the pizza, rather than just being an add-on.
How to Make Pesto Chicken Pizza
Step 1: Preheat your oven to 475°F (245°C). If you’re using a baking sheet or pizza stone, place it in the oven now so it gets screaming hot. This is our secret weapon for a perfectly crisp crust. While the oven heats, make sure your pizza dough is at room temperature—it should feel soft and pliable when you poke it.
Step 2: Prepare your toppings. In a small bowl, toss the shredded or diced chicken with the Italian seasoning, minced garlic (if using), and a pinch of salt and pepper. This little extra step infuses the chicken with flavor so every bite is delicious. Slice your drained sun-dried tomatoes into thin strips and have your cheeses ready to go.
Step 3: Roll out the dough. On a lightly floured surface, gently stretch or roll your dough into a 12-inch circle (or a rustic rectangle—it doesn’t have to be perfect!). If the dough springs back, let it rest for 5 minutes and try again. The trick is to be patient and use the heels of your hands to stretch from the center outward.
Step 4: Carefully remove the hot baking sheet from the oven and sprinkle it with a little cornmeal or flour to prevent sticking. Transfer your stretched dough onto the hot pan. Working quickly, brush the outer edges of the crust with olive oil—this will give you a beautiful, golden-brown, crispy edge.
Step 5: Assemble the pizza. Spread the basil pesto evenly over the dough, leaving about a 1-inch border for the crust. You’ll notice the vibrant green color immediately—it’s so inviting! Sprinkle about two-thirds of the mozzarella cheese over the pesto first. This base layer of cheese helps “glue” the toppings and creates a lovely, gooey foundation.
Step 6: Now, scatter the seasoned chicken and sun-dried tomatoes evenly over the cheese. Top with the remaining mozzarella and all of the grated Parmesan. The Parmesan will add a wonderful salty, nutty flavor and help the top get beautifully browned and bubbly.
Step 7: Bake for 12–15 minutes, or until the crust is golden and the cheese is melted, bubbly, and spotted with brown. You should see the edges puffing up and turning a deep golden color. If you’re using a pizza stone, you might get an even crispier crust in a slightly shorter time, so keep an eye on it.
Step 8: Remove the pizza from the oven and let it rest on a cutting board for 2–3 minutes. This brief rest allows the cheese to set slightly so it doesn’t all slide off when you slice it. Garnish with fresh basil leaves—the heat will wilt them just enough to release their incredible aroma.
Step 9: Slice and serve immediately! Use a sharp pizza cutter or a large chef’s knife. That first slice, with the cheese stretching from the pan to the plate, is a truly beautiful thing. Enjoy it while it’s hot and the crust is at its absolute best.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly or store in an airtight container for up to 3 days.
- Freezer: Wrap individual slices tightly in plastic and foil; freeze for up to 2 months.
- Reviving: Reheat in a 375°F oven for 8–10 minutes or in a skillet over medium heat until crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula tossed with lemon vinaigrette cuts through the richness of the pizza beautifully, adding a fresh, crisp contrast.
- Roasted garlic broccoli — Tender roasted broccoli with a hint of garlic makes a hearty, healthy side that complements the Italian flavors without overpowering them.
- Marinated white beans — A quick bean salad with olive oil, lemon, and herbs adds a protein-packed, Mediterranean-style element that feels light yet satisfying.
Drinks
- A crisp Pinot Grigio — Its bright acidity and citrus notes cleanse the palate between bites of the rich, herby pizza, making each mouthful taste fresh again.
- Sparkling water with lemon — The effervescence is wonderfully refreshing and helps balance the garlic and oil in the pesto, making it a great non-alcoholic option.
- A light Italian lager — A cold, crisp beer like a Peroni doesn’t weigh you down and its subtle bitterness pairs perfectly with the savory chicken and cheese.
Something Sweet
- Lemon sorbet — The bright, clean citrus flavor is a perfect palate-cleanser after a savory meal, and its lightness feels like the ideal way to end the night.
- Al
Pesto Chicken Pizza
Make this delicious Pesto Chicken Pizza with basil pesto, tender chicken, and mozzarella. Ready in 30 minutes—faster than delivery! Get the recipe now.
Ingredients
For the pizza
-
1 lb pizza dough (store-bought or homemade)
-
½ cup basil pesto (homemade or good-quality jarred)
-
1 cup cooked chicken (shredded or diced)
-
1 ½ cups shredded mozzarella cheese
-
¼ cup grated Parmesan cheese
-
⅓ cup sun-dried tomatoes (oil-packed, drained and sliced)
-
2 tbsp olive oil (for brushing)
-
1 tsp Italian seasoning
-
1 clove garlic (minced, optional, for extra kick)
-
Salt and black pepper (to taste)
-
Fresh basil leaves (for garnish, highly recommended)
Instructions
-
Preheat your oven to 475°F (245°C). If you’re using a baking sheet or pizza stone, place it in the oven now so it gets screaming hot. This is our secret weapon for a perfectly crisp crust. While the oven heats, make sure your pizza dough is at room temperature—it should feel soft and pliable when you poke it.01
-
Prepare your toppings. In a small bowl, toss the shredded or diced chicken with the Italian seasoning, minced garlic (if using), and a pinch of salt and pepper. This little extra step infuses the chicken with flavor so every bite is delicious. Slice your drained sun-dried tomatoes into thin strips and have your cheeses ready to go.02
-
Roll out the dough. On a lightly floured surface, gently stretch or roll your dough into a 12-inch circle (or a rustic rectangle—it doesn’t have to be perfect!). If the dough springs back, let it rest for 5 minutes and try again. The trick is to be patient and use the heels of your hands to stretch from the center outward.03
-
Carefully remove the hot baking sheet from the oven and sprinkle it with a little cornmeal or flour to prevent sticking. Transfer your stretched dough onto the hot pan. Working quickly, brush the outer edges of the crust with olive oil—this will give you a beautiful, golden-brown, crispy edge.04
-
Assemble the pizza. Spread the basil pesto evenly over the dough, leaving about a 1-inch border for the crust. You’ll notice the vibrant green color immediately—it’s so inviting! Sprinkle about two-thirds of the mozzarella cheese over the pesto first. This base layer of cheese helps “glue” the toppings and creates a lovely, gooey foundation.05
-
Now, scatter the seasoned chicken and sun-dried tomatoes evenly over the cheese. Top with the remaining mozzarella and all of the grated Parmesan. The Parmesan will add a wonderful salty, nutty flavor and help the top get beautifully browned and bubbly.06
-
Bake for 12–15 minutes, or until the crust is golden and the cheese is melted, bubbly, and spotted with brown. You should see the edges puffing up and turning a deep golden color. If you’re using a pizza stone, you might get an even crispier crust in a slightly shorter time, so keep an eye on it.07
-
Remove the pizza from the oven and let it rest on a cutting board for 2–3 minutes. This brief rest allows the cheese to set slightly so it doesn’t all slide off when you slice it. Garnish with fresh basil leaves—the heat will wilt them just enough to release their incredible aroma.08
-
Slice and serve immediately! Use a sharp pizza cutter or a large chef’s knife. That first slice, with the cheese stretching from the pan to the plate, is a truly beautiful thing. Enjoy it while it’s hot and the crust is at its absolute best.09
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